Pennsylvania Dutch-Style Stuffed Pork Chops
2 cups (16 ounces) sauerkraut
1 cup fresh cornbread crumbs
1/2 teaspoon dried sage
1/4 pound dried apples, coarsely chopped
3 fresh, cooking apples (Granny Smith or Gala)
1 cup (8 ounce can) apple juice
6 thick pork chops (about 2 pounds)
Salt and pepper
Drain the sauerkraut and combine 1/4 cup of the liquid with the apple juice. Pour liquid over the dried apples and let plump about 1 hour. Pour off any liquid that remains from the apples; reserve. Add the cornbread crumbs and sage to the apples then add a few teaspoons of apple liquid to moisten. Slit the pork chops to make a deep pocket, season the inside of the meat with salt and pepper and spoon some stuffing into each pocket. Arrange the chops in a roasting pan and season with salt and pepper.
Place in preheated 400 degree oven.
Meanwhile, cut the fresh apples in half lengthwise and remove seeds and stems. When the meat has been roasting about 15 minutes, add the apple halves to the roasting pan and cook the apples and meat another 15 minutes or until the fruit is soft and the meat juices run clear when the point of a knife is inserted into the center of the thickest chop. Transfer the chops and apples to a platter; keep warm. Place the roasting pan over high heat, add the reserved apple liquid, scrape the pan with a wooden spoon to release the meat juices. Turn the heat down, add the sauerkraut and simmer until the sauerkraut is hot and the liquid is absorbed.
Mound the sauerkraut in the center of the platter. Arrange the chops and baked apples around. Serve hot.